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1. Gather the ingredients

For the tail:

  • a few leaves of romaine lettuce
  • a few leaves of red leaf lettuce
  • a few leaves of chicory
  • 3 small carrots
  • 1/2 cucumber
  • 5 prunes

For the head:

  • 1 small cauliflower
  • 1 red pepper
  • 2 cardamom seeds
  • a carrot end

For the Feet:

  • 1 spring onion

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2. Prep the tail

Wash, dry and rinse all vegetables. Cut the carrots lengthwise. Start by arranging the tail first by laying the big green leaves, then the red ones on top, the carrots and cucumber slices. Then mix in the prunes.

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3. Prep the wattle

Do the wattle by cutting a thin slice of red pepper, right where it bends, and make a drop shape using scissors. Make its flesh thinner using a knife.

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4. Do the eyes

Open up the cardamom pods and separate two seeds for the eyes (you could also use black sesame seeds).

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5. Do the legs

Cut the spring onion (you could also use celery) in two pieces of about 5 inches and do two lengthwise cuts, split open the ends.

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6. Do the head

Assemble the head with the red pepper-wattle hanging over a side of the carrot end-peak, and place it in the middle of the leaves’ array, place the spring onion-feet underneath the head, and voil√†, you’ve completed the vegan, raw turkey!

All images © Ana Lisa Alperovich